Ping! This is how this dish should make you feel. We combine eggs with all the good stuff – chilli, coriander, spring onion, and spices to make a really lovely omelette. This is a recipe for 1 so increase the quantity if you are making it for more people. Perfect for a brunch or lunch or even dinner – this is a versatile, super speed recipe to adapt throughout the year but particularly good in September or October if you grew your own chillies this year!…
coriander
Green Coconut Curry
We really enjoy recipes that use a lot of garden ingredients – so here’s one that celebrates the green veg available at this time of year, maintaining all that fresh vibrant colour in a delicious curry. Feel free to adjust the spicing to make it spicier or keep it fairly mild. You can also use all the veg suggested or keep it simple with just a couple of different ingredients! Serve with lime segments and steamed basmati rice for a lovely Summer meal!…
Courgette & Chickpea Roll Ups
Woohoo!! Another great and easy way to use up that glut of courgettes….Courgette and chick pea oven baked roll ups are lovely with some salads for a light lunch. We made this recipe with spinach last year and gave it a try with courgettes and it really is delicious. We hope you like it too!…
Stuffed Squash
This recipe is one to celebrate the change in season. We are combining the new warm colours and comforting flavours of Autumn cooking with the lovely bright flesh of the squash but zinging things up with a fresh, summery filling of coconut, ginger, lime and coriander. This is possibly the easiest meal ever, once you’ve chopped your squash in half! Let the oven do the work and enjoy the wait!
Serves 4
2 small squash suitable for halfing or if very small use 4
One tin of coconut milk
Thumbsize piece of ginger, grated
1- 2 limes – grated rind and juice
2 garlic cloves, crushed
Small bunch coriander, chopped
Teaspoon of pink peppercorns
Olive oil
1. Heat oven to 200c
2. Cut squash in half and remove seeds. Score the flesh with a knife in a criss-cross fashion and drizzle with a little oil and sprinkle with salt and pepper.
3. Place on a tray or oven dish , making sure the halves stay upright . Cover with a sheet of tinfoil and bake for 45 mins to one hour until the squash is tender
4. Meanwhile mix together the filling ingredients, except the peppercorns, adding as much lime to suit your taste.
5. When the squash are cooked carefully spoon in the coconut mixture – any extra sauce can be added as you eat.
6. Sprinkle a few pink peppercorns and pop back into the oven uncovered for about 10 mins until heated through .
That’s it! Ready to serve with some green salad for an easy and tasty meal.
Easy Veg Biryani
Here’s a quick and easy method for a biryani, using plenty of seasonal winter veg, perfect for a midweek meal. As ever, you can vary the vegetables depending on what you have!
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Helen’s Dal
Brilliant served as a stand alone dish with rice or as part of a big Indian feast, this is healthy, quick and speedy dal. Once you’ve prepared the basic ingredients it really doesn’t take long at all to make – perfect for a nutritious mid week meal with family or friends. This is really delicious with our potato roti recipe!…
Potato Roti
We invented these as an accompaniment to dal, curry or soup. Like the traditional flour roti, they are wholesome and can be served with a curry instead of or alongside steamed rice to bulk up a meal. The texture is great – soft and pliable! We hope you like them….
Noodle Salad
At Cuddly Carrot, we are colour addicts. We live in bright warm colourful houses and wear multi coloured clothes and our food is no different! Food without colour is just not worth eating, so we try and pack in as much colour and variety into our dishes as possible. This noodle salad is packed with bright hues of orange and red and purple as well as a brilliant combination of tastes to make you forget it’s grey and dull outside! Keep this sunshine inside with this great lunch dish. …
Spiced Parsnip Soup
A perfect speedy soup too make the most of this flavoursome Winter veg. Parsnip soup can sometimes suffer from looking a bit grey in colour. We get round this by adding some healthy ground turmeric – the result is a warming vibrant yellow bowl of comfort. Great served with a potato scone or savoury muffin – see our previous recipes for inspiration!…
Potato and Chard Curry
We really love curry. This one is Helen’s Friday night favourite for Autumn. Served with basmati rice, tasty home made chutney and a good raita, there really is no better comfort food. You could add French beans to this if you have them, but otherwise it’s great just as it is. Quick, fragrant and very easy to make, it will go down a storm. If you can’t get chard, use spinach with large leaves….